Ingredients:
3 tablespoons unsalted butter
1 large shallot chopped
3 cloves garlic, minced
1 tablespoon plus 1 teaspoon finely chopped, peeled fresh ginger
2 plum tomatoes, cored and chopped
1 1/2 teaspoons garam masala
Kosher salt and freshly ground pepper
1 cup dried red lentils
1 1/4 pounds peeled and deveined shrimp (about 24)
3 cups baby spinach
2 tablespoons canned unsweetened coconut cream
1/2 cup lightly packed fresh cilantro, chopped
Directions:
Heat 1 tablespoon butter in a large wide pot or Dutch oven over medium high heat. Add the shallot, garlic and 1 tablespoon ginger. Cook, stirring occasionally, until the shallot softens, about 2 minutes. Add the tomatoes, 1/2 teaspoon garam masala, a big pinch of salt and a few grinds of pepper. Cook, stirring until the tomatoes are soft about 2 minutes.
Stir the lentils into the tomato mixture until coated, then add 3 cups water. Bring to a simmer and cook, stirring occasionally, until the lentils are tender and thick, about 12 to 15 minutes.
Meanwhile, toss the shrimp with the remaining 1 teaspoon ginger, 1 teaspoon garam masala and a pinch of salt and pepper. Let stand 10 minutes. Heat the remaining 2 Tablespoons of butter in a medium skillet over medium heat. Add the shrimp and cook, stirring until just cooked through, 3 to 5 minutes.
Stir the spinach and coconut cream into the lentils until the spinach wilts; season with salt and pepper. Divide among bowls. Top with the shrimp and any juices; sprinkle with the cilantro.
**I’d like to take credit for this recipe but it is from Food Network Magazine. I will take credit for the cooking and photographing of the above dish though.
